This was an organic turkey. I used a 1 gallon of liquid to 1 cup of
salt. The meat was actually quite tender and not mushy. I've brined
other turkeys for varying amounts of time and have had some good
results. I brined a breast for about 4 hours in orange juice and salt,
that worked rather well. I've read that with fronzen or fresh turkeys
the ratio for an over night brining should be about 1/2 cup to one
gallon, I let my first turkey stay in a while longer since it was a
free range turkey. It's worth experimenting, at sometime I hope to
cure a turkey and hot smoke it.